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GREEN SALAD WITH BEETROOT, AVOCADO, FETA AND WALNUTS

WHY IS SALAD GOOD FOR US? In the Mediterranean, especially in Greece, salad is a de rigueur part of every meal except breakfast! Sometimes – indeed, often – it is the meal. Why is it so good for us? Here are two good reasons: It’s filling and it’s full of fiber! A salad is mostly made of fruits and vegetables and so are rich in dietary fiber that helps regulate cholesterol and bowel movements! Filling up on salad also helps reduce hunger, so it’s one of the healthiest ways to stay satisfied and avoid snacking. Eating salads also boosts our immunity and gives us a daily dose of nutrient-packed vegetables and fruits.
PREP TIME 15 minutes
COOK TIME 45 minutes
SERVES 4

Ingredients

  • 2 large raw beetroots scrubbed
  • 5 cups mixed green salad baby lettuce, frisee, spinach, washed and drained
  • 1 avocado thinly sliced
  • 2 medium cucumbers peeled and cut in half-moons
  • 1 red onion thinly sliced
  • ⅓ cup crumbled walnuts
  • Dressing
  • 3 Tbsp extra virgin Greek olive oil
  • Sea salt and freshly ground pepper to taste
  • 1 Tbsp red wine vinegar
  • 1 Tbsp petimezi
  • ½ cup crumbled feta
  • 3 Tbsp pomegranate seeds for serving
  • 8 basil leaves for serving

Instructions

  1. Preheat the oven to 400˚F. Place the beets in a roasting pan and drizzle with the olive oil. Prep the beetroots with olive oil, and sprinkle with sea salt and thyme. Bake in the preheated oven for 40 to 45 minutes or until the beets are soft and easily pierced with a knife.
  2. Alternatively, you can steam your beets until easily pierced with a knife. Transfer the roasted/ steamed beets to a bowl and allow them to cool.
  3. Whisk together ingredients for the dressing in a small bowl, until they emulsify.
  4. Toast the crumbled walnuts in a dry skillet over low heat for 2-3 minutes.
  5. In a large salad mixing bowl add the mixed greens, cucumbers, avocado, onions and the crumbled feta cheese. Thinly slice the cooked beetroots and add them to the mix. Pour the dressing over the salad and toss gently to coat the salad with the dressing.
  6. Sprinkle the salad with crumbled walnuts, pomegranate seeds and top with basil leaves.